Stuffed Portabellas

Directions

1. Preheat the grill to a medium-high heat. Remove the stalks from the mushrooms and wipe clean if necessary.

2. Mix the pesto and olive oil together and spoon evenly into each mushroom cap.

3. Combine the feta cheese and cherry tomatoes in a bowl and divide the mixture between the mushrooms.

4. Place under the grill and cook for 8–10 minutes until the mushrooms are tender and the topping is lightly golden.

5. Serve immediately with salad leaves, roasted vegetables or crusty bread.